Last week, I was a little nervous about the meal I selected to make. Ian assured me it would be simple, and that he would help me. But when I looked over the ingredient list, I felt a little dizzy. Happily, it wasn’t nearly as complicated as I had imagined!
I made Vegetarian Pho using a recipe we found on foodgawker (if you’ve never been on foodgawker, check it out now! And prepare to salivate). Ian acted as my sous chef chopping the cabbage, shallots, garlic, and ginger, because as I mentioned last week, I still have a long way to go in my chopping abilities.
I was pleasantly surprised and perhaps a bit proud of the results. Behold:
(Please excuse the picture. The lighting in our kitchen is atrocious!)
Now you try!
Recipe: Vegetarian Pho
Source: Running with Tweezers
4 cups good quality low sodium vegetable broth
4 cups water
1 cup dried shiitake mushrooms
3 large shallots, thinly sliced
2-3 cloves of garlic, peeled and thinly sliced
1″ piece of fresh ginger, thinly sliced into 1/8″ pieces
6 tbsp. light soy sauce
2 tbsp. rice wine vinegar
3 star anise
3 cinnamon sticks
1 small handful thai basil stems & leaves
1 small handful cilantro stems & leaves
1 8 ounce package dried rice noodles
2 cups shredded Napa or Savoy cabbage
2 cups fresh mung bean or soybean sprouts
1/2 cup roughly chopped or torn Thai basil
1/2 cup roughly chopped cilantro
1 lime, cut into wedges for garnish
*We also included shrimp and edamame
Optional for serving: sliced fresh jalapenos, Maggi seasoning, extra soy sauce, Sriracha, hot garlic chili sauce
1. For the broth: Place the first 12 ingredients in a large soup pot with a lid. Bring to a boil over medium high heat and then reduce temperature and simmer mostly covered for 1 1/2 hours. Strain through a fine mesh colander to get all the bits out. Return the broth to the pot and bring back to temp over medium heat.
2. To assemble the soup: Cook the rice noodles according to the package – as a default method, cook the noodles in boiling water for 3-4 minutes until tender, drain and rinse with some cool water quickly to stop the cooking. Drain these thoroughly. Evenly distribute the noodles and cabbage between the serving bowls. Ladle the hot broth over the noodles. Top each bowl with some sprouts, basil, cilantro, a sprinkle of green onions and some lime. Serve immediately.